Description
These mango habanero chicken skewers are juicy, sweet, and spicy—made with a vibrant mango-habanero marinade and grilled to perfection. Ideal for grilling, weeknight dinners, or party platters.
Ingredients
- 1½ lb (680 g) chicken breast or chicken thighs, cut into bite-sized pieces
- 2 ripe mangoes, peeled and diced
- 1–2 habanero peppers, seeded and finely chopped
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- Wooden skewers, soaked in water for 30 minutes
- 2 tablespoons fresh cilantro, finely chopped, for garnish
Instructions
- Add mangoes, habanero peppers, olive oil, lime juice, honey, garlic, salt, and pepper to a blender or food processor. Blend until smooth.
- Place chicken in a large bowl and pour marinade over it. Toss to coat, cover, and refrigerate for at least 30 minutes (or up to 2 hours).
- Thread marinated chicken pieces onto soaked wooden skewers, leaving space between each piece.
- Preheat grill or grill pan over medium-high heat. Lightly oil grates if needed.
- Grill skewers for 4–6 minutes per side until chicken is cooked through and lightly charred.
- Remove from grill and sprinkle with chopped cilantro. Serve hot with rice, salad, or grilled veggies.
Notes
- Use jalapeño instead of habanero for less heat.
- Frozen mango works—just thaw before blending.
- For extra sweetness, add more honey to the marinade.
- Can be cooked in the oven at 400°F (200°C) for 15–18 minutes.
- Chicken thighs are juicier, but breast works well too.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 14g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
